Prepare the Cake:

• Preheat oven to 350°F (175°C).
• Line a 10×15-inch jelly roll pan with parchment paper.
• In a bowl, beat egg yolks with ½ cup sugar until thick and pale. Mix in vanilla.
• In another bowl, whisk egg whites to soft peaks. Gradually add ¼ cup sugar, beating until stiff peaks form.
• Gently fold egg whites into the yolk mixture.
• Sift in flour, baking powder, and salt; fold gently until just combined.
• Spread batter evenly in the prepared pan.
• Bake for 12-15 minutes, or until the cake springs back when touched.

2️⃣ Cool and Roll:

• Turn the cake onto a clean kitchen towel dusted with powdered sugar.
• Peel off the parchment paper, then roll the cake (with the towel) from the short end.
• Let it cool completely on a wire rack.

3️⃣ Prepare the Filling:

• Melt the white chocolate chips with heavy cream in a microwave or double boiler. Stir until smooth and let cool slightly.
• Unroll the cake and spread evenly with raspberry jam, then the white chocolate mixture.
• Sprinkle fresh raspberries over the filling.
• Re-roll the cake (without the towel) and place seam-side down.

4️⃣ Decorate:

• Drizzle melted white chocolate over the top.
• Garnish with fresh raspberries and chocolate shavings.
• Chill for at least 1 hour before slicing and serving.